Valencian Paella
Ingredients
- 400g (2 cups) Bomba or Calasparra rice
- 500g bone-in chicken pieces (thighs or drumsticks)
- 400g rabbit, chopped (or more chicken if unavailable)
- 150g flat green beans (Romano or runner beans), chopped
- 100g garrofón (or frozen lima/fava beans)
- 2 medium ripe tomatoes, grated (or 200g canned crushed tomato)
- 1 tsp sweet paprika
- A few strands of saffron (soaked in warm water)
- 100ml extra virgin olive oil
- 1.2–1.5 liters of water
- Salt to taste
- Optional: a sprig of fresh rosemary for the final 5 minutes
- Optional: 6–8 land snails, cleaned
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